Mushroom and Ham Puff Pastry: Crispy, Creamy, and Irresistible

1. Make the filling

Heat the olive oil in a large pan over medium heat.
Sauté the onion or shallot until translucent.

Add the mushrooms and cook until all their moisture has evaporated. Lightly season with salt.

Stir in the ham and cook for a few minutes.

Add the butter, then sprinkle the flour over the mixture. Stir until everything is well coated.

Gradually pour in the hot milk while stirring constantly until smooth and thickened.

Remove from heat and add the grated cheese, parsley, pepper, and nutmeg if using.

Let the filling cool before assembling.

2. Assemble the puff pastry and bake

Preheat the oven to 200°C (fan-assisted).

Lay the puff pastry on a baking sheet lined with parchment paper.

Spoon the filling into the center of the pastry, leaving the edges clear.

Cut diagonal strips on each side of the dough to create a braid pattern.

Fold the ends over the filling, then cross the strips over the top to form a braid.

Brush the pastry with the egg yolk mixed with water.

Bake for 25–30 minutes, until golden brown and crispy.

You can replace the ham with chicken breast, leftover roast meat, or make a vegetarian version with spinach.
The cheese makes a big difference—try mixing gruyère and parmesan for even more flavor.
For an extra indulgent version, add a spoonful of crème fraîche to the filling.